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Bath, that architectural wonder of the world has many a good tale to tell, but what's the use of a tale to tell with nowhere to tell it? Problem solved, head for the King William where yet another broken-down ancient boozer has been given a new run for its money.

Run by newcomers to the trade, Charlie and Amanda Digney, the King Will keeps it simple, and keeps it good. Ingredients come from local sources whenever possible, and free range is a real plus point for Charlie, and whilst there is no pretence to fine dining as such, the food is wholesome, well presented and leaves the right sort of tastes where it matters.

The menu seldom stays the same and starters of devilled kidneys on toast await the venturesome, with scallops and bacon, terrine of pigeon and rabbit and beetroot and goat's cheese salad give attractive alternatives.

Mains in particular go with the seasons, and expect to find at the right time of the year and market, pheasants, rack of lamb and rib of beef, with goose fat potatoes, turnips, roast shallots and parsnips.

Fig and almond tart or plum and pear crumble, or a fine collection of English cheeses rounds off the meal well. Dishes are cooked to order, none of this waiting around in a warm cupboard stuff, and to go with your meal is a selection of wines by the glass or bottle that are kind to the palate and the purse.

Giles Coren, writing in The Times of 11 March, said, "The King William is a paragon of everything British eating is heading towards, and we cannot get there soon enough . . .".

YO! Sushi Bath, Milsom Place is a vital gastronomic experience rather than simply a place to eat sushi. This exciting and visually appealing Japanese delicacy, almost a cuisine in itself and going back to the 4th century BC, is fast rising in popularity for reasons of both taste and health, as well as its companionable setting. The restaurants offer a range of delectable nibbles that are attractively presented and revolve on a gently moving belt in front of customers, allowing them to sample a real wealth of varieties and eat just what they like best as often as they wish.

Contrary to many people's perception of sushi as raw fish, it comes in many forms drawing heavily on rice, fish, vegetables and seafood but the great variety arises chiefly from the different fillings and toppings, condiments, and the way these are combined. Often the same ingredients may be assembled in a traditional or a contemporary way, yet creating widely differing tastes.

Some of the most popular types are sashimi rolls, made from raw or seared slices of salmon and tuna and meant to be eaten within a couple of hours of being put together. Other options include cones of seaweed with rice and fillings and the little boat shaped parcels called gunkans. Miso soups, salads and nigiri sushi made of rice with toppings all add to its strong visual appeal.

Great beers like Asahi Super Dry and Sapporo support the food superbly, as well as hot and cold sake for those who want to sustain the Japanese experience. The menu also has non-alcoholic drinks and a limited list of wines and champagne. For dessert try the dorayaki, mochi or settle for fresh fruit.

The experience of having a meal at YO! Sushi is enriched by the unique array that appears as if by magic before the diner, with its unique colour coded pricing system. But the real pull is the fresh, healthy and tasty food that keeps people returning to their outlets across the UK.